Boulevard: the cookbook
Contains seventy-five recipes from the award-winning San Francisco restaurant Boulevard, including salads, soups, starters, fish, poultry and game, meat, and desserts
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Berkeley, Calif.
Ten Speed Press
© 2005
|
| Schlagworte: | |
| Online-Zugang: | Table of contents Contributor biographical information Publisher description |
| Zusammenfassung: | Contains seventy-five recipes from the award-winning San Francisco restaurant Boulevard, including salads, soups, starters, fish, poultry and game, meat, and desserts |
| Beschreibung: | Includes index |
| Beschreibung: | 244 Seiten Illustrationen 31 cm |
| ISBN: | 1580085539 9781580085533 |
Internformat
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| 049 | |a DE-B170 | ||
| 100 | 1 | |a Oakes, Nancy |4 aut | |
| 245 | 1 | 0 | |a Boulevard |b the cookbook |c Nancy Oakes and Pamela Mazzola, with Lisa Weiss |
| 264 | 1 | |a Berkeley, Calif. |b Ten Speed Press |c © 2005 | |
| 300 | |a 244 Seiten |b Illustrationen |c 31 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 336 | |b sti |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 500 | |a Includes index | ||
| 505 | 8 | 0 | |t Quest for What's Delicious -- |t Cooking from This Book -- |t Boulevard Pantry -- |t Salads -- |t Endive and Heirloom Apple Salad, Applewood-Smoked Bacon, Candied Pecans, and Creamy Montgomery Cheddar Dressing -- |t White Asparagus Salad with "Crunchy" Poached Farm Egg, Fresh Porcini, Parmesan Fonduta, and Serrano Ham -- |t Mediterranean Mussels with Panzanella and Arugula, Fennel Confit and Soft Saffron Aioli -- |t Warm Medjool Dates Stuffed with Goat Cheese, Blood Oranges, Pistachios, Pomegranate, Bitter Greens, and Blood Orange Vinaigrette -- |t Carpaccio of Fresh Hearts of Palm, Cucumbers, and Summer Truffles, Ricotta Salata and Banyuls Vinaigrette -- |t Salt-Roasted Bosc Pear and Roquefort Salad, Toasted Walnut Relish, Port Vinaigrette, and Lollo Rossa Lettuce -- |t Soups -- |t Cauliflower Soup with Maine Lobster -- |t White Corn Soup, Little Crab Cake "Souffles" -- |t Roasted Ratatouille Soup with White Beans and Serrano Ham -- |t Braised Chestnut Soup, Apple Cream and Crispy Duck Confit -- |t Provencal Fish Soup, Herb-Roasted Jumbo Prawns, Bouillabaisse Relish, and Aioli -- |t Artichoke Soup, Artichoke Hearts, Marcona Almond and Mint Pesto -- |t Starters -- |t Dungeness Crab Cakes, Asparagus, Lemon Vinaigrette, and Crab Salad -- |t Black Truffle Pappardelle, Shaved Black Truffles and Parmesan Beurre Fondue -- |t Pan-Seared Monterey Calamari, Fresh Dungeness Crab Legs and Oven-Roasted Tomatoes -- |t Fried Green Tomato and Crispy Hama Hama Oyster "BLT," Tartar Sauce and Green Tomato Vinaigrette -- |
| 505 | 8 | 0 | |t Goat Cheese and Truffle Ravioli, Pine Nut Pesto, Basil and Tiny Fava Pesto, Roasted Tomatoes, White Asparagus and Truffles -- |t Trio of Tuna Tartares, Jalapeno and Ginger, Spicy Red Chile, Shiitake, and White Soy -- |t Seared Sea Scallop, Fresh Shelling Beans, Lomo Embuchado, Smoked Spanish Paprika -- |t Sand Dabs Stuffed with Lobster, Artichoke Confit, Parsley Beurre Fondue |t Maine Lobster Tail with John Desmond's Black Pudding, Potato Mousseline, Fennel and Leek Relish, Blood Orange Jus -- |t Pan-Seared Foie Gras, Bosc Pear Confit, Almond Pain Perdu, Sherry Vinegar Reduction, and Assorted Salts and Peppers -- |t Quail Stuffed with Foie Gras and Roasted Porcini Mushrooms, Kabocha Squash Puree and Asian Pear, Thyme and Spanish Sherry Relish -- |t Glazed Sweetbreads in Potato Crust, Chanterelle Mushrooms and Red Wine Reduction -- |t Pan-Roasted Mediterranean Rouget Barbet, Melted Eggplant, Shrimp and Basil Beignets, Heirloom Tomato Carpaccio -- |t Fish -- |t California White Sea Bass Roasted with Olives and Basil, Potatoes Crushed With Garlic, Chiles, and Arugula, Tomato Vinaigrette -- |t Pan-Roasted Halibut Fillets and Cheeks, Fresh Morel Mushrooms, Spring Vegetables, Green Garlic Pesto, and Morel Mushroom Jus -- |t Pan-Roasted Wild King or Ivory Salmon, Potato, Bacon, and Watercress Cake, Shaved Apple and Fennel Salad, Cider Sauce, and Mustard Vinaigrette -- |t Roasted True Cod, Tomato Gratin, Pancetta and Baby Spinach Salad, Pine Nut Relish -- |t Pan-Roasted Black Bass, Santa Barbara Spot Prawns, Cauliflower "Risotto" -- |
| 505 | 8 | 0 | |t Crispy-Skinned Onaga, Braised Shellfish Mushrooms and Fresh Hearts of Palm -- |t Bacon-Wrapped Maine Monkfish Stuffed with Lobster and Avocado, Fresh Coriander Risotto and Green Almonds -- |t Spiny Lobster Paella with a Pot of Steamed Clams and Chorizo -- |t Poultry and Game -- |t Buttermilk-Brined Fried Little Chickens, Mashed Potatoes, Gravy, and Cream Biscuits -- |t Roasted Poussin with Spicy Corn Bread Stuffing, Andouille Gumbo Sauce -- |t Pot-Roasted Guinea Hens, Twice-Cooked Potatoes with Garlic Mousseline, Warm Arugula and Olive Salad with Glazed Walnuts -- |t Pan-Roasted California Pheasant Breast, Spring Onions, Prunes in Armagnac, Braised Bacon, Savoy Spinach, and Lisa's Potato Pancakes -- |t Duck Breast Stuffed with Apples and Chestnuts and Roasted in Bacon, Celery Root Puree and Calvados Sauce |t Pan-Roasted Squab, Hazelnut Pancakes, Grape and Kumquat Relish, Foie Gras Sauce -- |t Rabbit Two Ways: Legs Fried in a Parmesan Crust and Roasted Loins Wrapped in Smithfield County "Prosciutto," Fava Beans, English Peas, and Mint -- |t Meat -- |t Fennel-Roasted Pork Tenderloin and Porcini-Pork Sausage Wrapped in Pancetta, White and Green Beans with Garlic Confit, Pork-Porcini Jus -- |t Cider-Brined Berkshire Pork Loin Chop, Bacon, Pomegranate, and Pistachio Relish, Shaved Brussels Sprouts, and Cider Jus -- |t Lamb Porterhouse Chop Stuffed with Broccoli Rabe and Melted Garlic, Potato "Risotto" -- |t Veal Chops Stuffed with Porcini Mushrooms and Asiago Cheese, Roasted Fingerling Potatoes, Tomatoes, Sage, Pancetta, and Arugula -- |
| 505 | 8 | 0 | |t Veal, Veal, Veal Roasted Tenderloin, Veal Osso Buco, and Veal Cheek Ravioli -- |t Fire-Roasted Angus Beef Filet, Sweet White Corn and Chanterelles, Blue Cheese Fritters, Heirloom Tomatoes -- |t New York Strip Roasted in an Herbed Salt Crust, Creamed Morels with Aged Madeira on Toast -- |t "Steamship" Short Ribs Bourguignon -- |t New Year's Eve Venison Chop "Rossini": Venison, Foie Gras, Toast, Creamed Spinach, Truffle Sauce, and Shaved Black Truffles -- |t Desserts -- |t Whole-Apple Crisp, Rum Raisin Ice Cream, Cider Caramel Sauce -- |t Chocolate Cherry Shortcakes, Old-fashioned Vanilla Ice Cream and Cherries Jubilee -- |t Manjari Chocolate Truffle Tart with Salted Caramel Ice Cream -- |t White Chocolate-Banana Cream Pie -- |t Carrot Cake with Cream Cheese Filling, Candied Walnut Ice Cream, Cream Cheese Ice Cream, Carrot Sorbet -- |t Heather Ho's Lemon Meringue Icebox Cake -- |t Bittersweet Chocolate Cake, Caramel Corn Ice Cream and Caramel Sauce -- |t Chocolate Temptation: Chocolate Panna Cotta, Chocolate Toffee Crunch -- |t Vanilla, Vanilla, Vanilla Creme Brulee, Bavarian Timbale, Ice Cream Sandwich -- |t Boulevard Basics |
| 520 | 3 | |a Contains seventy-five recipes from the award-winning San Francisco restaurant Boulevard, including salads, soups, starters, fish, poultry and game, meat, and desserts | |
| 653 | 0 | |a Cooking | |
| 653 | 0 | |a Cooking / California / San Francisco | |
| 653 | 0 | |a Cooking | |
| 653 | 2 | |a California / San Francisco | |
| 653 | 6 | |a Cooking | |
| 653 | 6 | |a Cookbooks | |
| 653 | 6 | |a cookbooks | |
| 653 | 6 | |a Cookbooks | |
| 653 | 6 | |a Cookbooks | |
| 653 | 6 | |a Livres de cuisine | |
| 700 | 1 | |a Mazzola, Pamela |4 aut | |
| 700 | 1 | |a Weiss, Lisa |4 aut | |
| 856 | 4 | 1 | |u http://catdir.loc.gov/catdir/toc/ecip0513/2005014661.html |3 Table of contents |
| 856 | 4 | 2 | |u http://catdir.loc.gov/catdir/enhancements/fy0909/2005014661-b.html |3 Contributor biographical information |
| 856 | 4 | 2 | |u http://catdir.loc.gov/catdir/enhancements/fy0909/2005014661-d.html |3 Publisher description |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-034124498 | ||
Datensatz im Suchindex
| _version_ | 1804184987076919296 |
|---|---|
| adam_txt | |
| any_adam_object | |
| any_adam_object_boolean | |
| author | Oakes, Nancy Mazzola, Pamela Weiss, Lisa |
| author_facet | Oakes, Nancy Mazzola, Pamela Weiss, Lisa |
| author_role | aut aut aut |
| author_sort | Oakes, Nancy |
| author_variant | n o no p m pm l w lw |
| building | Verbundindex |
| bvnumber | BV048859352 |
| contents | Quest for What's Delicious -- Cooking from This Book -- Boulevard Pantry -- Salads -- Endive and Heirloom Apple Salad, Applewood-Smoked Bacon, Candied Pecans, and Creamy Montgomery Cheddar Dressing -- White Asparagus Salad with "Crunchy" Poached Farm Egg, Fresh Porcini, Parmesan Fonduta, and Serrano Ham -- Mediterranean Mussels with Panzanella and Arugula, Fennel Confit and Soft Saffron Aioli -- Warm Medjool Dates Stuffed with Goat Cheese, Blood Oranges, Pistachios, Pomegranate, Bitter Greens, and Blood Orange Vinaigrette -- Carpaccio of Fresh Hearts of Palm, Cucumbers, and Summer Truffles, Ricotta Salata and Banyuls Vinaigrette -- Salt-Roasted Bosc Pear and Roquefort Salad, Toasted Walnut Relish, Port Vinaigrette, and Lollo Rossa Lettuce -- Soups -- Cauliflower Soup with Maine Lobster -- White Corn Soup, Little Crab Cake "Souffles" -- Roasted Ratatouille Soup with White Beans and Serrano Ham -- Braised Chestnut Soup, Apple Cream and Crispy Duck Confit -- Provencal Fish Soup, Herb-Roasted Jumbo Prawns, Bouillabaisse Relish, and Aioli -- Artichoke Soup, Artichoke Hearts, Marcona Almond and Mint Pesto -- Starters -- Dungeness Crab Cakes, Asparagus, Lemon Vinaigrette, and Crab Salad -- Black Truffle Pappardelle, Shaved Black Truffles and Parmesan Beurre Fondue -- Pan-Seared Monterey Calamari, Fresh Dungeness Crab Legs and Oven-Roasted Tomatoes -- Fried Green Tomato and Crispy Hama Hama Oyster "BLT," Tartar Sauce and Green Tomato Vinaigrette -- Goat Cheese and Truffle Ravioli, Pine Nut Pesto, Basil and Tiny Fava Pesto, Roasted Tomatoes, White Asparagus and Truffles -- Trio of Tuna Tartares, Jalapeno and Ginger, Spicy Red Chile, Shiitake, and White Soy -- Seared Sea Scallop, Fresh Shelling Beans, Lomo Embuchado, Smoked Spanish Paprika -- Sand Dabs Stuffed with Lobster, Artichoke Confit, Parsley Beurre Fondue Maine Lobster Tail with John Desmond's Black Pudding, Potato Mousseline, Fennel and Leek Relish, Blood Orange Jus -- Pan-Seared Foie Gras, Bosc Pear Confit, Almond Pain Perdu, Sherry Vinegar Reduction, and Assorted Salts and Peppers -- Quail Stuffed with Foie Gras and Roasted Porcini Mushrooms, Kabocha Squash Puree and Asian Pear, Thyme and Spanish Sherry Relish -- Glazed Sweetbreads in Potato Crust, Chanterelle Mushrooms and Red Wine Reduction -- Pan-Roasted Mediterranean Rouget Barbet, Melted Eggplant, Shrimp and Basil Beignets, Heirloom Tomato Carpaccio -- Fish -- California White Sea Bass Roasted with Olives and Basil, Potatoes Crushed With Garlic, Chiles, and Arugula, Tomato Vinaigrette -- Pan-Roasted Halibut Fillets and Cheeks, Fresh Morel Mushrooms, Spring Vegetables, Green Garlic Pesto, and Morel Mushroom Jus -- Pan-Roasted Wild King or Ivory Salmon, Potato, Bacon, and Watercress Cake, Shaved Apple and Fennel Salad, Cider Sauce, and Mustard Vinaigrette -- Roasted True Cod, Tomato Gratin, Pancetta and Baby Spinach Salad, Pine Nut Relish -- Pan-Roasted Black Bass, Santa Barbara Spot Prawns, Cauliflower "Risotto" -- Crispy-Skinned Onaga, Braised Shellfish Mushrooms and Fresh Hearts of Palm -- Bacon-Wrapped Maine Monkfish Stuffed with Lobster and Avocado, Fresh Coriander Risotto and Green Almonds -- Spiny Lobster Paella with a Pot of Steamed Clams and Chorizo -- Poultry and Game -- Buttermilk-Brined Fried Little Chickens, Mashed Potatoes, Gravy, and Cream Biscuits -- Roasted Poussin with Spicy Corn Bread Stuffing, Andouille Gumbo Sauce -- Pot-Roasted Guinea Hens, Twice-Cooked Potatoes with Garlic Mousseline, Warm Arugula and Olive Salad with Glazed Walnuts -- Pan-Roasted California Pheasant Breast, Spring Onions, Prunes in Armagnac, Braised Bacon, Savoy Spinach, and Lisa's Potato Pancakes -- Duck Breast Stuffed with Apples and Chestnuts and Roasted in Bacon, Celery Root Puree and Calvados Sauce Pan-Roasted Squab, Hazelnut Pancakes, Grape and Kumquat Relish, Foie Gras Sauce -- Rabbit Two Ways: Legs Fried in a Parmesan Crust and Roasted Loins Wrapped in Smithfield County "Prosciutto," Fava Beans, English Peas, and Mint -- Meat -- Fennel-Roasted Pork Tenderloin and Porcini-Pork Sausage Wrapped in Pancetta, White and Green Beans with Garlic Confit, Pork-Porcini Jus -- Cider-Brined Berkshire Pork Loin Chop, Bacon, Pomegranate, and Pistachio Relish, Shaved Brussels Sprouts, and Cider Jus -- Lamb Porterhouse Chop Stuffed with Broccoli Rabe and Melted Garlic, Potato "Risotto" -- Veal Chops Stuffed with Porcini Mushrooms and Asiago Cheese, Roasted Fingerling Potatoes, Tomatoes, Sage, Pancetta, and Arugula -- Veal, Veal, Veal Roasted Tenderloin, Veal Osso Buco, and Veal Cheek Ravioli -- Fire-Roasted Angus Beef Filet, Sweet White Corn and Chanterelles, Blue Cheese Fritters, Heirloom Tomatoes -- New York Strip Roasted in an Herbed Salt Crust, Creamed Morels with Aged Madeira on Toast -- "Steamship" Short Ribs Bourguignon -- New Year's Eve Venison Chop "Rossini": Venison, Foie Gras, Toast, Creamed Spinach, Truffle Sauce, and Shaved Black Truffles -- Desserts -- Whole-Apple Crisp, Rum Raisin Ice Cream, Cider Caramel Sauce -- Chocolate Cherry Shortcakes, Old-fashioned Vanilla Ice Cream and Cherries Jubilee -- Manjari Chocolate Truffle Tart with Salted Caramel Ice Cream -- White Chocolate-Banana Cream Pie -- Carrot Cake with Cream Cheese Filling, Candied Walnut Ice Cream, Cream Cheese Ice Cream, Carrot Sorbet -- Heather Ho's Lemon Meringue Icebox Cake -- Bittersweet Chocolate Cake, Caramel Corn Ice Cream and Caramel Sauce -- Chocolate Temptation: Chocolate Panna Cotta, Chocolate Toffee Crunch -- Vanilla, Vanilla, Vanilla Creme Brulee, Bavarian Timbale, Ice Cream Sandwich -- Boulevard Basics |
| ctrlnum | (OCoLC)1373393250 (DE-599)BVBBV048859352 |
| format | Book |
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Fresh Porcini, Parmesan Fonduta, and Serrano Ham --</subfield><subfield code="t">Mediterranean Mussels with Panzanella and Arugula, Fennel Confit and Soft Saffron Aioli --</subfield><subfield code="t">Warm Medjool Dates Stuffed with Goat Cheese, Blood Oranges, Pistachios, Pomegranate, Bitter Greens, and Blood Orange Vinaigrette --</subfield><subfield code="t">Carpaccio of Fresh Hearts of Palm, Cucumbers, and Summer Truffles, Ricotta Salata and Banyuls Vinaigrette --</subfield><subfield code="t">Salt-Roasted Bosc Pear and Roquefort Salad, Toasted Walnut Relish, Port Vinaigrette, and Lollo Rossa Lettuce --</subfield><subfield code="t">Soups --</subfield><subfield code="t">Cauliflower Soup with Maine Lobster --</subfield><subfield code="t">White Corn Soup, Little Crab Cake "Souffles" --</subfield><subfield code="t">Roasted Ratatouille Soup with White Beans and Serrano Ham --</subfield><subfield code="t">Braised Chestnut Soup, Apple Cream and Crispy Duck Confit --</subfield><subfield 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--</subfield><subfield code="t">Seared Sea Scallop, Fresh Shelling Beans, Lomo Embuchado, Smoked Spanish Paprika --</subfield><subfield code="t">Sand Dabs Stuffed with Lobster, Artichoke Confit, Parsley Beurre Fondue</subfield><subfield code="t">Maine Lobster Tail with John Desmond's Black Pudding, Potato Mousseline, Fennel and Leek Relish, Blood Orange Jus --</subfield><subfield code="t">Pan-Seared Foie Gras, Bosc Pear Confit, Almond Pain Perdu, Sherry Vinegar Reduction, and Assorted Salts and Peppers --</subfield><subfield code="t">Quail Stuffed with Foie Gras and Roasted Porcini Mushrooms, Kabocha Squash Puree and Asian Pear, Thyme and Spanish Sherry Relish --</subfield><subfield code="t">Glazed Sweetbreads in Potato Crust, Chanterelle Mushrooms and Red Wine Reduction --</subfield><subfield code="t">Pan-Roasted Mediterranean Rouget Barbet, Melted Eggplant, Shrimp and Basil Beignets, Heirloom Tomato Carpaccio --</subfield><subfield code="t">Fish --</subfield><subfield code="t">California White Sea Bass Roasted with Olives and Basil, Potatoes Crushed With Garlic, Chiles, and Arugula, Tomato Vinaigrette --</subfield><subfield code="t">Pan-Roasted Halibut Fillets and Cheeks, Fresh Morel Mushrooms, Spring Vegetables, Green Garlic Pesto, and Morel Mushroom Jus --</subfield><subfield code="t">Pan-Roasted Wild King or Ivory Salmon, Potato, Bacon, and Watercress Cake, Shaved Apple and Fennel Salad, Cider Sauce, and Mustard Vinaigrette --</subfield><subfield code="t">Roasted True Cod, Tomato Gratin, Pancetta and Baby Spinach Salad, Pine Nut Relish --</subfield><subfield code="t">Pan-Roasted Black Bass, Santa Barbara Spot Prawns, Cauliflower "Risotto" --</subfield></datafield><datafield tag="505" ind1="8" ind2="0"><subfield code="t">Crispy-Skinned Onaga, Braised Shellfish Mushrooms and Fresh Hearts of Palm --</subfield><subfield code="t">Bacon-Wrapped Maine Monkfish Stuffed with Lobster and Avocado, Fresh Coriander Risotto and Green Almonds --</subfield><subfield code="t">Spiny Lobster Paella with a Pot of Steamed Clams and Chorizo --</subfield><subfield code="t">Poultry and Game --</subfield><subfield code="t">Buttermilk-Brined Fried Little Chickens, Mashed Potatoes, Gravy, and Cream Biscuits --</subfield><subfield code="t">Roasted Poussin with Spicy Corn Bread Stuffing, Andouille Gumbo Sauce --</subfield><subfield code="t">Pot-Roasted Guinea Hens, Twice-Cooked Potatoes with Garlic Mousseline, Warm Arugula and Olive Salad with Glazed Walnuts --</subfield><subfield code="t">Pan-Roasted California Pheasant Breast, Spring Onions, Prunes in Armagnac, Braised Bacon, Savoy Spinach, and Lisa's Potato Pancakes --</subfield><subfield code="t">Duck Breast Stuffed with Apples and Chestnuts and Roasted in Bacon, Celery Root Puree and Calvados Sauce</subfield><subfield code="t">Pan-Roasted Squab, Hazelnut Pancakes, Grape and Kumquat Relish, Foie Gras Sauce --</subfield><subfield code="t">Rabbit Two Ways: Legs Fried in a Parmesan Crust and Roasted Loins Wrapped in Smithfield County "Prosciutto," Fava Beans, English Peas, and Mint --</subfield><subfield code="t">Meat --</subfield><subfield code="t">Fennel-Roasted Pork Tenderloin and Porcini-Pork Sausage Wrapped in Pancetta, White and Green Beans with Garlic Confit, Pork-Porcini Jus --</subfield><subfield code="t">Cider-Brined Berkshire Pork Loin Chop, Bacon, Pomegranate, and Pistachio Relish, Shaved Brussels Sprouts, and Cider Jus --</subfield><subfield code="t">Lamb Porterhouse Chop Stuffed with Broccoli Rabe and Melted Garlic, Potato "Risotto" --</subfield><subfield code="t">Veal Chops Stuffed with Porcini Mushrooms and Asiago Cheese, Roasted Fingerling Potatoes, Tomatoes, Sage, Pancetta, and Arugula --</subfield></datafield><datafield tag="505" ind1="8" ind2="0"><subfield code="t">Veal, Veal, Veal Roasted Tenderloin, Veal Osso Buco, and Veal Cheek Ravioli --</subfield><subfield code="t">Fire-Roasted Angus Beef Filet, Sweet White Corn and Chanterelles, Blue Cheese Fritters, Heirloom Tomatoes --</subfield><subfield code="t">New York Strip Roasted in an Herbed Salt Crust, Creamed Morels with Aged Madeira on Toast --</subfield><subfield code="t">"Steamship" Short Ribs Bourguignon --</subfield><subfield code="t">New Year's Eve Venison Chop "Rossini": Venison, Foie Gras, Toast, Creamed Spinach, Truffle Sauce, and Shaved Black Truffles --</subfield><subfield code="t">Desserts --</subfield><subfield code="t">Whole-Apple Crisp, Rum Raisin Ice Cream, Cider Caramel Sauce --</subfield><subfield code="t">Chocolate Cherry Shortcakes, Old-fashioned Vanilla Ice Cream and Cherries Jubilee --</subfield><subfield code="t">Manjari Chocolate Truffle Tart with Salted Caramel Ice Cream --</subfield><subfield code="t">White Chocolate-Banana Cream Pie --</subfield><subfield code="t">Carrot Cake with Cream Cheese Filling, Candied Walnut Ice Cream, Cream Cheese Ice Cream, Carrot Sorbet --</subfield><subfield code="t">Heather Ho's Lemon Meringue Icebox Cake --</subfield><subfield code="t">Bittersweet Chocolate Cake, Caramel Corn Ice Cream and Caramel Sauce --</subfield><subfield code="t">Chocolate Temptation: Chocolate Panna Cotta, Chocolate Toffee Crunch --</subfield><subfield code="t">Vanilla, Vanilla, Vanilla Creme Brulee, Bavarian Timbale, Ice Cream Sandwich --</subfield><subfield code="t">Boulevard Basics</subfield></datafield><datafield tag="520" ind1="3" ind2=" "><subfield code="a">Contains seventy-five recipes from the award-winning San Francisco restaurant Boulevard, including salads, soups, starters, fish, poultry and game, meat, and desserts</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Cooking</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Cooking / California / San Francisco</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Cooking</subfield></datafield><datafield tag="653" ind1=" " ind2="2"><subfield code="a">California / San 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| id | DE-604.BV048859352 |
| illustrated | Illustrated |
| index_date | 2024-07-03T21:41:45Z |
| indexdate | 2024-07-10T09:48:04Z |
| institution | BVB |
| isbn | 1580085539 9781580085533 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-034124498 |
| oclc_num | 1373393250 |
| open_access_boolean | |
| owner | DE-B170 |
| owner_facet | DE-B170 |
| physical | 244 Seiten Illustrationen 31 cm |
| publishDate | 2005 |
| publishDateSearch | 2005 |
| publishDateSort | 2005 |
| publisher | Ten Speed Press |
| record_format | marc |
| spelling | Oakes, Nancy aut Boulevard the cookbook Nancy Oakes and Pamela Mazzola, with Lisa Weiss Berkeley, Calif. Ten Speed Press © 2005 244 Seiten Illustrationen 31 cm txt rdacontent sti rdacontent n rdamedia nc rdacarrier Includes index Quest for What's Delicious -- Cooking from This Book -- Boulevard Pantry -- Salads -- Endive and Heirloom Apple Salad, Applewood-Smoked Bacon, Candied Pecans, and Creamy Montgomery Cheddar Dressing -- White Asparagus Salad with "Crunchy" Poached Farm Egg, Fresh Porcini, Parmesan Fonduta, and Serrano Ham -- Mediterranean Mussels with Panzanella and Arugula, Fennel Confit and Soft Saffron Aioli -- Warm Medjool Dates Stuffed with Goat Cheese, Blood Oranges, Pistachios, Pomegranate, Bitter Greens, and Blood Orange Vinaigrette -- Carpaccio of Fresh Hearts of Palm, Cucumbers, and Summer Truffles, Ricotta Salata and Banyuls Vinaigrette -- Salt-Roasted Bosc Pear and Roquefort Salad, Toasted Walnut Relish, Port Vinaigrette, and Lollo Rossa Lettuce -- Soups -- Cauliflower Soup with Maine Lobster -- White Corn Soup, Little Crab Cake "Souffles" -- Roasted Ratatouille Soup with White Beans and Serrano Ham -- Braised Chestnut Soup, Apple Cream and Crispy Duck Confit -- Provencal Fish Soup, Herb-Roasted Jumbo Prawns, Bouillabaisse Relish, and Aioli -- Artichoke Soup, Artichoke Hearts, Marcona Almond and Mint Pesto -- Starters -- Dungeness Crab Cakes, Asparagus, Lemon Vinaigrette, and Crab Salad -- Black Truffle Pappardelle, Shaved Black Truffles and Parmesan Beurre Fondue -- Pan-Seared Monterey Calamari, Fresh Dungeness Crab Legs and Oven-Roasted Tomatoes -- Fried Green Tomato and Crispy Hama Hama Oyster "BLT," Tartar Sauce and Green Tomato Vinaigrette -- Goat Cheese and Truffle Ravioli, Pine Nut Pesto, Basil and Tiny Fava Pesto, Roasted Tomatoes, White Asparagus and Truffles -- Trio of Tuna Tartares, Jalapeno and Ginger, Spicy Red Chile, Shiitake, and White Soy -- Seared Sea Scallop, Fresh Shelling Beans, Lomo Embuchado, Smoked Spanish Paprika -- Sand Dabs Stuffed with Lobster, Artichoke Confit, Parsley Beurre Fondue Maine Lobster Tail with John Desmond's Black Pudding, Potato Mousseline, Fennel and Leek Relish, Blood Orange Jus -- Pan-Seared Foie Gras, Bosc Pear Confit, Almond Pain Perdu, Sherry Vinegar Reduction, and Assorted Salts and Peppers -- Quail Stuffed with Foie Gras and Roasted Porcini Mushrooms, Kabocha Squash Puree and Asian Pear, Thyme and Spanish Sherry Relish -- Glazed Sweetbreads in Potato Crust, Chanterelle Mushrooms and Red Wine Reduction -- Pan-Roasted Mediterranean Rouget Barbet, Melted Eggplant, Shrimp and Basil Beignets, Heirloom Tomato Carpaccio -- Fish -- California White Sea Bass Roasted with Olives and Basil, Potatoes Crushed With Garlic, Chiles, and Arugula, Tomato Vinaigrette -- Pan-Roasted Halibut Fillets and Cheeks, Fresh Morel Mushrooms, Spring Vegetables, Green Garlic Pesto, and Morel Mushroom Jus -- Pan-Roasted Wild King or Ivory Salmon, Potato, Bacon, and Watercress Cake, Shaved Apple and Fennel Salad, Cider Sauce, and Mustard Vinaigrette -- Roasted True Cod, Tomato Gratin, Pancetta and Baby Spinach Salad, Pine Nut Relish -- Pan-Roasted Black Bass, Santa Barbara Spot Prawns, Cauliflower "Risotto" -- Crispy-Skinned Onaga, Braised Shellfish Mushrooms and Fresh Hearts of Palm -- Bacon-Wrapped Maine Monkfish Stuffed with Lobster and Avocado, Fresh Coriander Risotto and Green Almonds -- Spiny Lobster Paella with a Pot of Steamed Clams and Chorizo -- Poultry and Game -- Buttermilk-Brined Fried Little Chickens, Mashed Potatoes, Gravy, and Cream Biscuits -- Roasted Poussin with Spicy Corn Bread Stuffing, Andouille Gumbo Sauce -- Pot-Roasted Guinea Hens, Twice-Cooked Potatoes with Garlic Mousseline, Warm Arugula and Olive Salad with Glazed Walnuts -- Pan-Roasted California Pheasant Breast, Spring Onions, Prunes in Armagnac, Braised Bacon, Savoy Spinach, and Lisa's Potato Pancakes -- Duck Breast Stuffed with Apples and Chestnuts and Roasted in Bacon, Celery Root Puree and Calvados Sauce Pan-Roasted Squab, Hazelnut Pancakes, Grape and Kumquat Relish, Foie Gras Sauce -- Rabbit Two Ways: Legs Fried in a Parmesan Crust and Roasted Loins Wrapped in Smithfield County "Prosciutto," Fava Beans, English Peas, and Mint -- Meat -- Fennel-Roasted Pork Tenderloin and Porcini-Pork Sausage Wrapped in Pancetta, White and Green Beans with Garlic Confit, Pork-Porcini Jus -- Cider-Brined Berkshire Pork Loin Chop, Bacon, Pomegranate, and Pistachio Relish, Shaved Brussels Sprouts, and Cider Jus -- Lamb Porterhouse Chop Stuffed with Broccoli Rabe and Melted Garlic, Potato "Risotto" -- Veal Chops Stuffed with Porcini Mushrooms and Asiago Cheese, Roasted Fingerling Potatoes, Tomatoes, Sage, Pancetta, and Arugula -- Veal, Veal, Veal Roasted Tenderloin, Veal Osso Buco, and Veal Cheek Ravioli -- Fire-Roasted Angus Beef Filet, Sweet White Corn and Chanterelles, Blue Cheese Fritters, Heirloom Tomatoes -- New York Strip Roasted in an Herbed Salt Crust, Creamed Morels with Aged Madeira on Toast -- "Steamship" Short Ribs Bourguignon -- New Year's Eve Venison Chop "Rossini": Venison, Foie Gras, Toast, Creamed Spinach, Truffle Sauce, and Shaved Black Truffles -- Desserts -- Whole-Apple Crisp, Rum Raisin Ice Cream, Cider Caramel Sauce -- Chocolate Cherry Shortcakes, Old-fashioned Vanilla Ice Cream and Cherries Jubilee -- Manjari Chocolate Truffle Tart with Salted Caramel Ice Cream -- White Chocolate-Banana Cream Pie -- Carrot Cake with Cream Cheese Filling, Candied Walnut Ice Cream, Cream Cheese Ice Cream, Carrot Sorbet -- Heather Ho's Lemon Meringue Icebox Cake -- Bittersweet Chocolate Cake, Caramel Corn Ice Cream and Caramel Sauce -- Chocolate Temptation: Chocolate Panna Cotta, Chocolate Toffee Crunch -- Vanilla, Vanilla, Vanilla Creme Brulee, Bavarian Timbale, Ice Cream Sandwich -- Boulevard Basics Contains seventy-five recipes from the award-winning San Francisco restaurant Boulevard, including salads, soups, starters, fish, poultry and game, meat, and desserts Cooking Cooking / California / San Francisco California / San Francisco Cookbooks cookbooks Livres de cuisine Mazzola, Pamela aut Weiss, Lisa aut http://catdir.loc.gov/catdir/toc/ecip0513/2005014661.html Table of contents http://catdir.loc.gov/catdir/enhancements/fy0909/2005014661-b.html Contributor biographical information http://catdir.loc.gov/catdir/enhancements/fy0909/2005014661-d.html Publisher description |
| spellingShingle | Oakes, Nancy Mazzola, Pamela Weiss, Lisa Boulevard the cookbook Quest for What's Delicious -- Cooking from This Book -- Boulevard Pantry -- Salads -- Endive and Heirloom Apple Salad, Applewood-Smoked Bacon, Candied Pecans, and Creamy Montgomery Cheddar Dressing -- White Asparagus Salad with "Crunchy" Poached Farm Egg, Fresh Porcini, Parmesan Fonduta, and Serrano Ham -- Mediterranean Mussels with Panzanella and Arugula, Fennel Confit and Soft Saffron Aioli -- Warm Medjool Dates Stuffed with Goat Cheese, Blood Oranges, Pistachios, Pomegranate, Bitter Greens, and Blood Orange Vinaigrette -- Carpaccio of Fresh Hearts of Palm, Cucumbers, and Summer Truffles, Ricotta Salata and Banyuls Vinaigrette -- Salt-Roasted Bosc Pear and Roquefort Salad, Toasted Walnut Relish, Port Vinaigrette, and Lollo Rossa Lettuce -- Soups -- Cauliflower Soup with Maine Lobster -- White Corn Soup, Little Crab Cake "Souffles" -- Roasted Ratatouille Soup with White Beans and Serrano Ham -- Braised Chestnut Soup, Apple Cream and Crispy Duck Confit -- Provencal Fish Soup, Herb-Roasted Jumbo Prawns, Bouillabaisse Relish, and Aioli -- Artichoke Soup, Artichoke Hearts, Marcona Almond and Mint Pesto -- Starters -- Dungeness Crab Cakes, Asparagus, Lemon Vinaigrette, and Crab Salad -- Black Truffle Pappardelle, Shaved Black Truffles and Parmesan Beurre Fondue -- Pan-Seared Monterey Calamari, Fresh Dungeness Crab Legs and Oven-Roasted Tomatoes -- Fried Green Tomato and Crispy Hama Hama Oyster "BLT," Tartar Sauce and Green Tomato Vinaigrette -- Goat Cheese and Truffle Ravioli, Pine Nut Pesto, Basil and Tiny Fava Pesto, Roasted Tomatoes, White Asparagus and Truffles -- Trio of Tuna Tartares, Jalapeno and Ginger, Spicy Red Chile, Shiitake, and White Soy -- Seared Sea Scallop, Fresh Shelling Beans, Lomo Embuchado, Smoked Spanish Paprika -- Sand Dabs Stuffed with Lobster, Artichoke Confit, Parsley Beurre Fondue Maine Lobster Tail with John Desmond's Black Pudding, Potato Mousseline, Fennel and Leek Relish, Blood Orange Jus -- Pan-Seared Foie Gras, Bosc Pear Confit, Almond Pain Perdu, Sherry Vinegar Reduction, and Assorted Salts and Peppers -- Quail Stuffed with Foie Gras and Roasted Porcini Mushrooms, Kabocha Squash Puree and Asian Pear, Thyme and Spanish Sherry Relish -- Glazed Sweetbreads in Potato Crust, Chanterelle Mushrooms and Red Wine Reduction -- Pan-Roasted Mediterranean Rouget Barbet, Melted Eggplant, Shrimp and Basil Beignets, Heirloom Tomato Carpaccio -- Fish -- California White Sea Bass Roasted with Olives and Basil, Potatoes Crushed With Garlic, Chiles, and Arugula, Tomato Vinaigrette -- Pan-Roasted Halibut Fillets and Cheeks, Fresh Morel Mushrooms, Spring Vegetables, Green Garlic Pesto, and Morel Mushroom Jus -- Pan-Roasted Wild King or Ivory Salmon, Potato, Bacon, and Watercress Cake, Shaved Apple and Fennel Salad, Cider Sauce, and Mustard Vinaigrette -- Roasted True Cod, Tomato Gratin, Pancetta and Baby Spinach Salad, Pine Nut Relish -- Pan-Roasted Black Bass, Santa Barbara Spot Prawns, Cauliflower "Risotto" -- Crispy-Skinned Onaga, Braised Shellfish Mushrooms and Fresh Hearts of Palm -- Bacon-Wrapped Maine Monkfish Stuffed with Lobster and Avocado, Fresh Coriander Risotto and Green Almonds -- Spiny Lobster Paella with a Pot of Steamed Clams and Chorizo -- Poultry and Game -- Buttermilk-Brined Fried Little Chickens, Mashed Potatoes, Gravy, and Cream Biscuits -- Roasted Poussin with Spicy Corn Bread Stuffing, Andouille Gumbo Sauce -- Pot-Roasted Guinea Hens, Twice-Cooked Potatoes with Garlic Mousseline, Warm Arugula and Olive Salad with Glazed Walnuts -- Pan-Roasted California Pheasant Breast, Spring Onions, Prunes in Armagnac, Braised Bacon, Savoy Spinach, and Lisa's Potato Pancakes -- Duck Breast Stuffed with Apples and Chestnuts and Roasted in Bacon, Celery Root Puree and Calvados Sauce Pan-Roasted Squab, Hazelnut Pancakes, Grape and Kumquat Relish, Foie Gras Sauce -- Rabbit Two Ways: Legs Fried in a Parmesan Crust and Roasted Loins Wrapped in Smithfield County "Prosciutto," Fava Beans, English Peas, and Mint -- Meat -- Fennel-Roasted Pork Tenderloin and Porcini-Pork Sausage Wrapped in Pancetta, White and Green Beans with Garlic Confit, Pork-Porcini Jus -- Cider-Brined Berkshire Pork Loin Chop, Bacon, Pomegranate, and Pistachio Relish, Shaved Brussels Sprouts, and Cider Jus -- Lamb Porterhouse Chop Stuffed with Broccoli Rabe and Melted Garlic, Potato "Risotto" -- Veal Chops Stuffed with Porcini Mushrooms and Asiago Cheese, Roasted Fingerling Potatoes, Tomatoes, Sage, Pancetta, and Arugula -- Veal, Veal, Veal Roasted Tenderloin, Veal Osso Buco, and Veal Cheek Ravioli -- Fire-Roasted Angus Beef Filet, Sweet White Corn and Chanterelles, Blue Cheese Fritters, Heirloom Tomatoes -- New York Strip Roasted in an Herbed Salt Crust, Creamed Morels with Aged Madeira on Toast -- "Steamship" Short Ribs Bourguignon -- New Year's Eve Venison Chop "Rossini": Venison, Foie Gras, Toast, Creamed Spinach, Truffle Sauce, and Shaved Black Truffles -- Desserts -- Whole-Apple Crisp, Rum Raisin Ice Cream, Cider Caramel Sauce -- Chocolate Cherry Shortcakes, Old-fashioned Vanilla Ice Cream and Cherries Jubilee -- Manjari Chocolate Truffle Tart with Salted Caramel Ice Cream -- White Chocolate-Banana Cream Pie -- Carrot Cake with Cream Cheese Filling, Candied Walnut Ice Cream, Cream Cheese Ice Cream, Carrot Sorbet -- Heather Ho's Lemon Meringue Icebox Cake -- Bittersweet Chocolate Cake, Caramel Corn Ice Cream and Caramel Sauce -- Chocolate Temptation: Chocolate Panna Cotta, Chocolate Toffee Crunch -- Vanilla, Vanilla, Vanilla Creme Brulee, Bavarian Timbale, Ice Cream Sandwich -- Boulevard Basics |
| title | Boulevard the cookbook |
| title_alt | Quest for What's Delicious -- Cooking from This Book -- Boulevard Pantry -- Salads -- Endive and Heirloom Apple Salad, Applewood-Smoked Bacon, Candied Pecans, and Creamy Montgomery Cheddar Dressing -- White Asparagus Salad with "Crunchy" Poached Farm Egg, Fresh Porcini, Parmesan Fonduta, and Serrano Ham -- Mediterranean Mussels with Panzanella and Arugula, Fennel Confit and Soft Saffron Aioli -- Warm Medjool Dates Stuffed with Goat Cheese, Blood Oranges, Pistachios, Pomegranate, Bitter Greens, and Blood Orange Vinaigrette -- Carpaccio of Fresh Hearts of Palm, Cucumbers, and Summer Truffles, Ricotta Salata and Banyuls Vinaigrette -- Salt-Roasted Bosc Pear and Roquefort Salad, Toasted Walnut Relish, Port Vinaigrette, and Lollo Rossa Lettuce -- Soups -- Cauliflower Soup with Maine Lobster -- White Corn Soup, Little Crab Cake "Souffles" -- Roasted Ratatouille Soup with White Beans and Serrano Ham -- Braised Chestnut Soup, Apple Cream and Crispy Duck Confit -- Provencal Fish Soup, Herb-Roasted Jumbo Prawns, Bouillabaisse Relish, and Aioli -- Artichoke Soup, Artichoke Hearts, Marcona Almond and Mint Pesto -- Starters -- Dungeness Crab Cakes, Asparagus, Lemon Vinaigrette, and Crab Salad -- Black Truffle Pappardelle, Shaved Black Truffles and Parmesan Beurre Fondue -- Pan-Seared Monterey Calamari, Fresh Dungeness Crab Legs and Oven-Roasted Tomatoes -- Fried Green Tomato and Crispy Hama Hama Oyster "BLT," Tartar Sauce and Green Tomato Vinaigrette -- Goat Cheese and Truffle Ravioli, Pine Nut Pesto, Basil and Tiny Fava Pesto, Roasted Tomatoes, White Asparagus and Truffles -- Trio of Tuna Tartares, Jalapeno and Ginger, Spicy Red Chile, Shiitake, and White Soy -- Seared Sea Scallop, Fresh Shelling Beans, Lomo Embuchado, Smoked Spanish Paprika -- Sand Dabs Stuffed with Lobster, Artichoke Confit, Parsley Beurre Fondue Maine Lobster Tail with John Desmond's Black Pudding, Potato Mousseline, Fennel and Leek Relish, Blood Orange Jus -- Pan-Seared Foie Gras, Bosc Pear Confit, Almond Pain Perdu, Sherry Vinegar Reduction, and Assorted Salts and Peppers -- Quail Stuffed with Foie Gras and Roasted Porcini Mushrooms, Kabocha Squash Puree and Asian Pear, Thyme and Spanish Sherry Relish -- Glazed Sweetbreads in Potato Crust, Chanterelle Mushrooms and Red Wine Reduction -- Pan-Roasted Mediterranean Rouget Barbet, Melted Eggplant, Shrimp and Basil Beignets, Heirloom Tomato Carpaccio -- Fish -- California White Sea Bass Roasted with Olives and Basil, Potatoes Crushed With Garlic, Chiles, and Arugula, Tomato Vinaigrette -- Pan-Roasted Halibut Fillets and Cheeks, Fresh Morel Mushrooms, Spring Vegetables, Green Garlic Pesto, and Morel Mushroom Jus -- Pan-Roasted Wild King or Ivory Salmon, Potato, Bacon, and Watercress Cake, Shaved Apple and Fennel Salad, Cider Sauce, and Mustard Vinaigrette -- Roasted True Cod, Tomato Gratin, Pancetta and Baby Spinach Salad, Pine Nut Relish -- Pan-Roasted Black Bass, Santa Barbara Spot Prawns, Cauliflower "Risotto" -- Crispy-Skinned Onaga, Braised Shellfish Mushrooms and Fresh Hearts of Palm -- Bacon-Wrapped Maine Monkfish Stuffed with Lobster and Avocado, Fresh Coriander Risotto and Green Almonds -- Spiny Lobster Paella with a Pot of Steamed Clams and Chorizo -- Poultry and Game -- Buttermilk-Brined Fried Little Chickens, Mashed Potatoes, Gravy, and Cream Biscuits -- Roasted Poussin with Spicy Corn Bread Stuffing, Andouille Gumbo Sauce -- Pot-Roasted Guinea Hens, Twice-Cooked Potatoes with Garlic Mousseline, Warm Arugula and Olive Salad with Glazed Walnuts -- Pan-Roasted California Pheasant Breast, Spring Onions, Prunes in Armagnac, Braised Bacon, Savoy Spinach, and Lisa's Potato Pancakes -- Duck Breast Stuffed with Apples and Chestnuts and Roasted in Bacon, Celery Root Puree and Calvados Sauce Pan-Roasted Squab, Hazelnut Pancakes, Grape and Kumquat Relish, Foie Gras Sauce -- Rabbit Two Ways: Legs Fried in a Parmesan Crust and Roasted Loins Wrapped in Smithfield County "Prosciutto," Fava Beans, English Peas, and Mint -- Meat -- Fennel-Roasted Pork Tenderloin and Porcini-Pork Sausage Wrapped in Pancetta, White and Green Beans with Garlic Confit, Pork-Porcini Jus -- Cider-Brined Berkshire Pork Loin Chop, Bacon, Pomegranate, and Pistachio Relish, Shaved Brussels Sprouts, and Cider Jus -- Lamb Porterhouse Chop Stuffed with Broccoli Rabe and Melted Garlic, Potato "Risotto" -- Veal Chops Stuffed with Porcini Mushrooms and Asiago Cheese, Roasted Fingerling Potatoes, Tomatoes, Sage, Pancetta, and Arugula -- Veal, Veal, Veal Roasted Tenderloin, Veal Osso Buco, and Veal Cheek Ravioli -- Fire-Roasted Angus Beef Filet, Sweet White Corn and Chanterelles, Blue Cheese Fritters, Heirloom Tomatoes -- New York Strip Roasted in an Herbed Salt Crust, Creamed Morels with Aged Madeira on Toast -- "Steamship" Short Ribs Bourguignon -- New Year's Eve Venison Chop "Rossini": Venison, Foie Gras, Toast, Creamed Spinach, Truffle Sauce, and Shaved Black Truffles -- Desserts -- Whole-Apple Crisp, Rum Raisin Ice Cream, Cider Caramel Sauce -- Chocolate Cherry Shortcakes, Old-fashioned Vanilla Ice Cream and Cherries Jubilee -- Manjari Chocolate Truffle Tart with Salted Caramel Ice Cream -- White Chocolate-Banana Cream Pie -- Carrot Cake with Cream Cheese Filling, Candied Walnut Ice Cream, Cream Cheese Ice Cream, Carrot Sorbet -- Heather Ho's Lemon Meringue Icebox Cake -- Bittersweet Chocolate Cake, Caramel Corn Ice Cream and Caramel Sauce -- Chocolate Temptation: Chocolate Panna Cotta, Chocolate Toffee Crunch -- Vanilla, Vanilla, Vanilla Creme Brulee, Bavarian Timbale, Ice Cream Sandwich -- Boulevard Basics |
| title_auth | Boulevard the cookbook |
| title_exact_search | Boulevard the cookbook |
| title_exact_search_txtP | Boulevard the cookbook |
| title_full | Boulevard the cookbook Nancy Oakes and Pamela Mazzola, with Lisa Weiss |
| title_fullStr | Boulevard the cookbook Nancy Oakes and Pamela Mazzola, with Lisa Weiss |
| title_full_unstemmed | Boulevard the cookbook Nancy Oakes and Pamela Mazzola, with Lisa Weiss |
| title_short | Boulevard |
| title_sort | boulevard the cookbook |
| title_sub | the cookbook |
| url | http://catdir.loc.gov/catdir/toc/ecip0513/2005014661.html http://catdir.loc.gov/catdir/enhancements/fy0909/2005014661-b.html http://catdir.loc.gov/catdir/enhancements/fy0909/2005014661-d.html |
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